Mung bean pate

Mung beans and tomatoes make a nutritious colourful spread.

Ingredients:
50g mung beans
20g sun-dried tomatoes
20 ml olive oil
1 small onion
2 cloves garlic
1/2 bunch dill
to taste salt and pepper

Method:
Preparation:
Soak the mung beans overnight.
If the tomatoes are very dry soak overnight in the olive oil.
Cooking
Drain the mung beans and put them in a saucepan. Add fresh water to about 1 cm above the beans, bring to the boil, and then cover and reduce to a simmer. Simmer for 20 to 30 minutes until very tender and then drain off the cooking liquid.

Meanwhile skin the onion and garlic and chop. Put the drained beans in a food processor with the tomatoes, oil, chopped onion,and garlic.

Blitz and blend to a smooth paste adding a few ml oil if needed to make the paste smooth.

Check the texture and add more water and/or oil for a smoother feel. 
Add dill. Check the flavour and adjust with salt, peppe.

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Vegan Mint and Coconut Ice Cream

vegan, sugar free

👬8 🕤5 min + overnight

This vegan mint and coconut ice cream is made with coconut milk, fresch peppermint and spirulina. It's amazingly rich and creamy and not too sweet.

Ingredients:

8 servings
1 can coconut milk (chilled for 10 mins)
1 scoop coconut cream
1 cup meat of a young coconut
10 g fresh mint leaves
pinch spirulina

Method:
Blend away in the blender until nice and creamy, then pour it in a ice cube tray. Freeze overnight or 6 hours.
Pop the cubes in your blender, blend away.
Scoop and toop with your favourite vegan chocolate (I used my own Vegan chcocolate :p) 

Broccoli and Carrot Ribbon Salad

👬3🕞30min

vegan, GF, sugar free

A quick and gorgeous Moroccan-inspired salad that works well as a main dish or as a crisp side salad.

Ingredients:


2 tablespoons plus 1/4 teaspoon salt, divided
3 heads broccoli, cut into florets 
150g rice
5 carrots, shredded or cut into ribbons
1/2 cup parsley, minced
1 cup toasted almonds, chopped 
3 lemons, juiced
2 tablespoons maple syrup
4 teaspoons cumin, toasted
1/4 teaspoon pepper
2 to 3 tablespoons olive oil

Method:

Bring a large pot of water and 2 tablespoons salt to a boil. Add broccoli and cook for 2 minutes, until tender but crisp. Drain and run broccoli under cold water to cool and prevent further cooking. Cook rice. Mix broccoli, carrots, parsley, rice and almonds in a large bowl.

In a small bowl whisk together lemon juice, maple syrup, cumin, 1/4 teaspoon salt and pepper. Slowly add olive oil and keep whisking. Taste and adjust seasonings. Toss salad with dressing and serve.

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Tortilla

👬12🕞30 min

vegan, sugar free

You can make these Mexican flat breads thin or thick, depending on your preference. Great recipe to make with your kids, who can then fill them with whatever they like.

Ingredients

cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

 

Method:

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

In a large non-stick pan, cook tortillas over medium heat for 2 minutes on each side or until lightly browned. Keep warm.



If you would like your tortillas crispy, just simply divide dough instead 8 portions into 12 (make them thinner).

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Vegan, sugar free, GF, Mazurek

vegan, GF, sugar free

👬24 🕤 30min

Mazurek is a traditional easter cake originating from Poland. If you like nuts and chocolate, you will love this mazurek.

 
Ingredients:

For the base:
250g almonds
150g raisins
4 dates (stones removed)

For the caramel:
32 dates (stones removed)
6 figs
4 tablespoons coconut oil
one vanilla pod
4 tablespoons water

For the toping:
80g salted peanuts, chopped
300g dark (vegan) chocolate

For decoration:
Mix nuts and morels 

Method:

1. To make the base, process the almonds in a food processor for about 1 minute until they reach a fine texture. Set the almonds aside in a bowl. Process the raisins and dates in a food processor until they a smooth paste, add the almonds and process the entire mixture. Place the mixture between two pieces of greaseproof paper and, using a rolling pin, roll it out until you have a square that is 1 cm thick.

2. To make the caramel, blend the dates, figs, coconut oil and water in a blender until it becomes a uniform caramel-like mass. It shouldn`t runny, but should hang easily on a spoon. Add a few additional dates or put it in the fridge if it is too runny- just be aware that it solidifies quickly.

3. Smooth the caramel over the base.

4. Melt the chocolate in a bain-marine and pour it over the caramel.

5. Decorate with nuts and dried fruits.

6. Let the chocolate cool, then cut the mixture into 24 pieces and place them in the fridge. 

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butternut squash

vegan, GF, sugar free

👬 4 🕜40 min

Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites. 

Ingredients:

butternut squash - seeded, and cut into slices

2 tablespoons olive oil

2 cloves garlic, minced

salt and ground black pepper to taste

100g sweet peas

for dip - use my recipe for miso hummus adding extra 50ml cold water and 50ml olive oil

Method:

1.Preheat the oven to 200 C 

2.Halve the butternut squash, remove all seeds, then cut the squash into slices or chunks with the skin left on.

3.Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated butternut squash on a baking tray.

4.Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes.

For the steam sweet peas.

1.Cover the steamer or saucepan and steam the peas for about two minutes or until they turn bright green.

Serve hot on plate with miso dip hummus.

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Super Healthy Flapjacks – no butter or sugar

vegan, GF, sugar free

👬 24 slices 🕜10min prep + 40min baking

It can be frustratingly difficult to find a healthy flapjack recipe that isn’t loaded with butter, sugar or syrup. If you would rather not load up on these ingredients, here is an alternative recipe to try. 

Ingredients:

200g mix seeds – I can recommend 5 seeds mix from Shipton mill
250g figs
250g dates
100g agave syrup or any sweetness you like.

Method:

Place the dates and figs in a food processor and blitz until combined. Mix all the ingredients together. Put in to cake tin ( I used 20x20cm tin) lined with greaseproof paper, or silicone bun cases. You can also make them in to cookies by placing the mixture in cookie shaped blobs on the greaseproof paper.

Bake for about 40 minutes at 170 degrees C. Or until they are browning and you can smell the lovely aroma. Enjoy playing around with variations of ingredients.

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